Pontoon Dip
Creamy, cheesy, and herb-packed, this easy 10-minute Pontoon Dip is the perfect, crave worthy, crowd-pleasing party appetizer!
A QUICK PARTY DIP RECIPE
Have you heard of pontoon dip? Me either until recently but it has become a huge hit in my house! It’s a versatile dip that’s got a fun name (even if you don’t have a pontoon boat to enjoy it on – ha!) It’s got a hint of ranch flavor, loaded with sharp cheddar cheese, and seasoned with just the right amount of fresh herbs and spice. It’s really those fresh herbs that make this dip, if you ask me. My favorite part is that it comes together in just 10 minutes. There’s a reason this creamy dip disappears fast at every gathering!
Very delicious! Enjoyed by everyone and I wish I would’ve doubled the recipe! Huge hit!
– Jess
FREQUENTLY ASKED QUESTIONS:
This is a great dip to make ahead of time. In fact, it tastes even better after chilling for a few hours. The flavors really meld together. To me, it’s best to make this earlier in the day, but I don’t see why you can’t make it the night before you plan on having it if you store it properly.
It’s super versatile! Serve it with:
Potato chips
Ritz or Club crackers
Pretzel thins
Carrot sticks
Celery
Sliced bell peppers
I think you could definitely add some finely diced vegetables to this if they wanted.
For food safety, Pontoon Dip can safely sit out at room temperature for up to 2 hours (but I would be hesitant to leave it out that long – no one wants a lukewarm dip). These ingredients need to be kept cool in the fridge when not serving. Here are some tips to keep it safe while serving this dip:
On hot days or outdoor events: Use a bowl set over ice to keep the dip cold.
Indoors or cooler weather: Still aim to refrigerate or discard after 2 hours.
Chill before serving: This not only improves flavor but also gives you a bit more buffer time while it sits out.
Store it in an airtight container in the refrigerator for up to 3 days. Give it a quick stir before serving.
I don’t recommend freezing this dip.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- sour cream– swap in plain Greek yogurt for sour cream to lighten it up. Or if you don’t like sour cream, just use all mayonnaise or maybe even some creme fraiche.
- mayonnaise– If you’re out of mayo, try using more sour cream or plain Greek yogurt instead. This recipe is super customizable to your tastes.
- cream cheese– Remember to pull it out of the fridge ahead of time, or if you forgot, use any of these Tips to Soften Cream Cheese Faster. Neufchâtel cheese is a great alternative to cream cheese with a similar texture.
- water
- packet ranch seasoning mix – grab a packet from the store, or you can use about 3 Tablespoons of your Homemade Ranch Seasoning Mix. In a pinch, prepared ranch dip can replace the dry seasoning mix. Just leave out the additional sour cream in this recipe.
- Worcestershire sauce – this adds that nice little background flavor that you just can’t quite put your finger on. It really gives it depth of flavor.
- shredded sharp cheddar cheese
- green onions – I used both the whites and light green parts of the green onion. Red onion or shallots can step in for scallions for a similar flavor. If you don’t like the white part, just use the green parts. The white part can have a slightly stronger onion flavor.
- chives– Use dried chives and parsley if fresh herbs aren’t on hand. Be sure to just reduce the amount. The fresh herbs here really make this dish a stand out so it is highly recommended to use fresh.
- flat leaf parsley– you can use curly parsley but the flat leaf chops up easier and blends better with the other ingredients.
- black pepper – if you want to add a kick, try using red pepper flakes instead of pepper.
HOW TO MAKE PONTOON DIP:
In a bowl add the sour cream, mayonnaise, cream cheese, water, ranch seasoning, and Worcestershire sauce. Mix until combined.
Add the cheese and fresh herbs. Mix until combined.
Top with the remainder of the cheese, scallions, cheese, and a pinch of pepper.
CRAVING MORE RECIPES?
Pontoon Dip
Ingredients
- 8 ounce container sour cream (1 cup)
- ½ cup mayonnaise
- 4 ounces (½ block) cream cheese, softened
- ¼ cup water (see notes below)
- 1 ounce packet ranch seasoning mix
- 1 ½ teaspoons Worcestershire sauce
- 2 cups shredded sharp cheddar cheese
- 2 green onions, sliced
- 2 Tablespoons thinly sliced chives (plus more for garnish)
- 1 Tablespoon finely chopped flat leaf parsley (plus more for garnish)
- black pepper (for garnish)
Instructions
- In a bowl add 8 ounce container sour cream, 1/2 cup mayonnaise, 4 ounces (½ block) cream cheese, softened, 1/4 cup water, 1 ounce packet ranch seasoning mix and 1 1/2 teaspoons Worcestershire sauce. Mix until combined.
- Add 2 cups shredded sharp cheddar cheese, 2 green onions, sliced, 2 Tablespoons thinly sliced chives and 1 Tablespoon finely chopped flat leaf parsley. Mix until combined.
- Top with a pinch of pepper (and any additional cheese or herbs you would like).
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- The water makes this an easier dip to actually dip a chip in without breaking. If you want it thicker, just leave out the water.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Very delicious! Enjoyed by everyone and I wish I would’ve doubled the recipe! Huge hit!
Could this be used to top chicken breasts before baking?
I don’t see why not! Please let me know if you give it a try – I’d love to know how it turns out for you!
Great dip…tasty